Chocolate from Tree to Truffle

Townsend Creative

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In a Nutshell

New York Times contributor and dessert chef Zach Townsend guides students in learning how fine chocolate is made and origins of chocolate

The Fine Print

Promotional value expires Mar 27, 2016. Limit 6 per person. Online reservation required. Redeem day of class for a ticket at venue. Refundable only on day of purchase. Discount reflects merchant's current ticket prices, which may change. Ticket value includes all fees. Must be 16 or older. Not valid 2/14/16. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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The Deal

Chocolate from Tree to Truffle

In the workshop Chocolate from Tree to Truffle, master chocolatier Zach Townsend goes back to basics—all the way back. Students are presented an overview of how chocolate is made, from its origins to the definition of fine chocolate. Tastings cover chocolates of varying cacao percentages, and the kitchen portion of the class gives students a chance to make three simple yet decadent chocolate ganaches. At the end of the class, students will leave with samples of chocolate truffles, that they will learn to make, and a packet on chocolate including all of the course recipes.

Dallas Chocolate Classes

Zach Townsend’s 25 years of chocolate-drenched accomplishments touch all aspects of the industry, from running his acclaimed businesses, Dallas Chocolate Classes and Pure Chocolate Desserts by Zach, to his contributions to the 2010 IACP Cookbook of the Year Rose’s Heavenly Cakes and the New York Times microblog on cake. Zach spent time studying dessert trends and refining his technique at Le Cordon Bleu in Paris, the French Pastry School, and at Ecole Chocolat, where he earned a degree. Along with his other impressive cacao achievements, Zach’s sumptuous chocolate desserts were served to former President George W. Bush and former First Lady Laura Bush by request.

Merchant Location Map
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    Townsend Creative

    1626 Banbury Ln.

    Carrollton, TX 75006

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